Ingredients
Directions
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
Add the tomatoes, balsamic vinegar, oregano, and salt and pepper, if using, to a medium bowl and stir to combine.
With clean hands or a spoon, lay the tomatoes, cut side facing up, evenly on the parchment paper. Pour any leftover balsamic vinegar onto the tomatoes.
Roast for 40 minutes or until the edges are puckered and very lightly charred.
Once done roasting, remove the tomatoes from the oven and top with fresh basil leaves.
Enjoy immediately or pack into a jar. Be sure to pour any excess balsamic vinegar and tomato juices from the parchment paper into the jar as well!
Chef's Notes
Substitutions
Use one tablespoon of fresh oregano in place of one teaspoon of dried oregano.
Prep Ahead
Cut the tomatoes ahead of time and store in an airtight container in the refrigerator for up to 2 days.
Add fresh garlic
If you love garlic as much as we do, then consider roasting an entire garlic bulb while the tomatoes are roasting. Simply place the head of garlic on its side and slice a small amount off the top so just the tips of the cloves are exposed, keep the end where all the cloves attach intact. Wrap in parchment paper then foil, sealing the foil. Bake for 40 minutes while the tomatoes are roasting. Let cool before removing the skin and adding the roasted garlic to the tomatoes.
Storage
Store leftovers in an airtight container in the refrigerator for up to 7 days.
Ingredients
Directions
Preheat oven to 325 degrees F. Line a baking sheet with parchment paper.
Add the tomatoes, balsamic vinegar, oregano, and salt and pepper, if using, to a medium bowl and stir to combine.
With clean hands or a spoon, lay the tomatoes, cut side facing up, evenly on the parchment paper. Pour any leftover balsamic vinegar onto the tomatoes.
Roast for 40 minutes or until the edges are puckered and very lightly charred.
Once done roasting, remove the tomatoes from the oven and top with fresh basil leaves.
Enjoy immediately or pack into a jar. Be sure to pour any excess balsamic vinegar and tomato juices from the parchment paper into the jar as well!